Do you know what yesterday was? The one-year anniversary of this here blog. Happy birthday Baxter & Main! I had high hopes of redesigning the layout, getting a new font, real logo, and proper header to mark this occasion… but alas, it did not happen in time. Such is life. Until I get around to all of those things I will still bring you good food, such as this spicy lentil dal.
The recipe calls for red lentils which cook down in a hurry and turn into something of a paste in the process. The author recommends serving it over rice, as I have done here, or but you can also serve it like a dip with crackers. I did not have red lentils on hand but had plenty of brown and green lentils so decided to substitute those instead. Note that if you use brown or green lentils the simmering time is going to be longer (doubled for brown, tripled for green) and also the texture more firm. I can assure it tasted great just the same.
I cooked up some black rice to serve with the dal as it is supposed to be extra healthy since it is full of antioxidants. Plus it looks really pretty and I’m a sucker for aesthetics. (Speaking of, check out my new plate below: I scored several boxes full of these dishes at a barn sale last weekend for the whopping grand total of $4. Jackpot!)
Spicy Lentil Dal (adapted slightly from recipe found in Vegetarian Times magazine)
- 2 cups vegetable broth
- 1 cup red lentils, sorted and rinsed (you can also use brown or green lentils as I have done here, however consistency will not be as intended)
- 1 tablespoon olive oil
- 1 medium-sized onion, chopped (about 1 ½ cups)
- 2 clove garlic, minced
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon ground coriander
- 1 tablespoon tomato paste
- ½ cup light coconut
- 2 teaspoon fresh lime juice
Bring broth and lentils to a boil in pot over high heat. Reduce heat to medium-low, partially cover and simmer 10 minutes, or until lentils are tender (if using brown or green lentils simmer time will be between 20 to 30 minutes). Cover, and remove from heat.
Heat oil in nonstick skillet over medium heat. Add onion, garlic and red pepper flakes; sauté 5 minutes. Add cumin, turmeric, and coriander; cook 3 minutes, stirring constantly. Add tomato paste, and cook 3 minutes, stirring constantly. Add coconut milk.
Season to taste with salt and pepper, and stir in lime juice. Serve over rice.